Lemony prawn & chorizo rice pot

Lemony prawn & chorizo rice pot

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(43 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
381
protein
21g
carbs
55g
fat
7g
saturates
2g
fibre
3g
sugar
6g
salt
2.2g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 small red peppers, deseeded and sliced
  • 50g chorizo, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red chilli (deseeded if you don't like it too hot)
  • ½ tsp turmeric
  • 250g long grain rice
  • 200g raw peeled prawns, defrosted if frozen
  • 100g frozen peas
  • zest and juice 1 lemon, plus extra wedges to serve

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Method

  1. Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
  2. Uncover, then stir – the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.

Recipe from Good Food magazine, February 2012

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Comments

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burkitt12's picture
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Great for an easy quick and healthy weekday meal

maryechappell's picture
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Really enjoyed this, used 50g chorizo for 2 people and 100g rice, also 200g king prawns which were on offer and a whole red onion and a whole red chilli. V tasty will look forward to having it again.

sal123's picture
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Absolutely love this - it even turned out looking like the picture!!

Used sliced chorizo, and also, rather than chillis, put a splash of hot chilli sauce (Pain 100% - a Christmas pressie) into the mix when the rice was approx 80% done - that way the chilli did not totally infiltrate the other flavours.

Did not have a lemon, but didn't miss it.

A sprinkling of parsley or coriander works well on top too.

marieb1's picture
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Very tasty - a good, light, summery meal - would use slightly less lemon next time.

natalierachel's picture
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I used chicken stock instead of water. Lovely Friday night supper. Served with garlic bread.

lfin386's picture
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Disappointingly bland. Needs more heat. Will not make again

chanelc's picture
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Loved this although hate all seafood so used chicken instead with chicken stock and some paprika. Good one dish recipe and will definitely be doing again!

Frantic Flapjack's picture
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This tasted light and fresh. Adding the lemon is a must, although I left out the chorizo. Also added some chopped parsley at the end. Served with a chilli sauce.

pipmanley's picture

I followed the recipe and a fantastic result, will do it again as one of our favorites !!

loakley1968's picture
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I really enjoyed this quick recipe and so did my husband. I did add more chilli, mixed in some lemon zest and added fresh parsley at the end.

jennyhw's picture

We had this last night and all really enjoyed it. I did use 2 massive garlic cloves and extra peppers but we loved the flavours with the lemon. That said next time I would use more choirzo will definitely make again.

kandi1's picture
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I just used the lemon juice which gave it a nice lemon flavour without being overpowering. The chorizo got lost, I'd probably double the amount of chorizo...if you're not on a diet.

plottez's picture

Thoroughly enjoyed this dish, served with some rocket salad which ave great contrast. Lovely!!

carolron's picture
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Spain revisited!! Wow, we absolutely loved it! The lemon flavour burst through, complimenting the dish. I too used more water/stock to cook the dish. A recipe to keep and do again.

janehempenius's picture
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After reading some of the comments I added chicken stock instead of water and some extra seasoning. I used only a quarter of the lemon zest. Good recipe, will definitely prepare again.

adnamabrown's picture
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cooked this tonight, only used half a chilli, as was feeding my 14 month old too. Could have used the whole one and still been fine. Too much lemon, my 5 yr old wasn't keen because of this. Will cook again, but tweak the seasoning.

allendeath's picture
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Bland, agree with comments needs more spices and less lemon. Even with these tweaks there are better recipes out there. If you like your food strong flavoured and spicy give this a miss.

jacoblibbydan's picture
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PEEEEEEEEEEEEEENNNNG!;P

messyjessie86's picture
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Made this last night - I tried the oven version. I used basmati rice and replaced the water with stock as suggested. I did find that the oven method needed an extra ten minutes on top of the cooking time to get the rice 'just right'. The end result was decent though.

eleanormayo's picture
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This was nice enough, but not a patch on the chicken and chorizo jambalaya on this site so wouldn't bother with again.

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